Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-10-29
HOME MATTERS.

| HOME MATTERS.
NUMEROUS RECIPES FOR SIMPLE BUT wHoLrsox1
| DIsHRs-HoTEs OF INTEREST AND VALUE 10 HOUSE
KEErERs HOW TO MAKE SAUCES, cusrARDe,
PICKLES, wAPFLxs, PRESERVES ETC.
Brown BREAD AND BUTTER with q squeeze Of
lemon, 60 nicely with any sort Of fish.
FRIED CAKEs.-Two eggs, two cups Of sugar, six
tablespoonfuls OF melted lard, three teaspOOnful,
| OF baking powder one and 4haf cups Of milk.
APPLE SNow.-A pint Of cold apple sauce favored
with the juice OF half lemon and beaten until II
| Is free from Jumps Whip the whites OF two eggs
| 10 roth and beat in with the apple sauce Set
| In cold place.
ROASTED QuAna-Pluck, draw and SINCE them;
wrap them In vine leaves and slices OF bacon, wrap
| In buttered paper; II the paper burns put on
more; roast them until well Drowned, and serve
them on toasted bread.
hour, one cup cornmeal, one egg and little more
than one cup OF milk, teaspoonrul sugar; mix
thoroughly with a spoon, drop the batter into
oven.
CREAM sArcR.-Boil one pint of cream and mix
In tablespoonful OF butter and tablespoonful Of
hour, well stirred together, and let these boil q
rev moments seasoning with salt; little cay
prepared.
DhEAD rhITTEkS.-Cut tnlu, Touuu SLICES OF
bread, butter them very slightly, spread with Jam
and stick together In pairs. Fry In boiling lard
after dipping In batter OF one egg, one pint Of
milk, pinch OF salt and flour enough to make
pancake batter.
PoTATo SALAD-One quart Of small potatoes
TWO ta6lespoonfuls chopped onions, two OF chopped
parsley, four OF Deets and enough OF any OF the
salad dressings or clear vinegar to make 1t slightly
moist; TO the latter, II used, add little butter.
Keep In cool place until ready to serve.
GRAHAM BIsCUIT.-Three cups of graham -four,
one cup OF wheat flour, two large teaspoons OF bak-
ing powder well mixed with the flour, rub in two
large tablespoons OF butter, little salt, half cup
OF sugar, one beaten egg, and enough sweet milk
(cold) to make soft dough- roll out, cut with bis
cult cutter and bake Immediately.
In PAPERING A WALL for the first time 1t is i'm.
portant that after being busted the walls be
well wiped down with damp cloths, frequently re-
newed, previous to applying the paper. II this
precaution be neglected the almost imperceptiby
fine dust will be collected by the damp PASTE CIV
Ing the paper a streaked and dirty appearance
which no after treatment can e0ace.
VANILLA CUsTARD.-Put on TO heat a quart Of
milk with pinch OF SODA In 1t. Beat cup OF
sugar and tablespoonful OF corn starch into the
yeks OF three eggs and pour gradually into the hot
milk, stirring until It thickens. Put into a glass
dish. Whip the white OF the eggs to a standing
roth, add teaspJOnful OF vanilla and beat in
with the hot custard Serve with cake.
SWEET PICKLE APPLEs.-Take one teacup OF vine
gar and two OF sugar, and make a strip OF them
adding cinnamon and cloves Pare and cover
sweet apples, drop them In the strip and let them
cook until tender, not soft. Put in jar and pour
the strip over them. They are ready to eat as
soon as cold, and will keep any length Of time. l
generally tie the spices In little bag, especially II
ground and cook in that way. Try these 0sis.
tiers, they are delicious.
FRIED HAMBURG STEAK.-Take a piece of beef
from which you remove all skin, fat and sinews
chop the meat up very fine, season 1t to your taste
lt cnrf n
scarlet onion and little garlic chopped rery fne;
wet your hands, and mould or form the mass into
small round steaks about an inch In thickness:
Try them In butter, first one side and then upon
the other; place them upon hot dish, and pour a
hot tomato sauce over them; or serve them Simply
With the butter In which they were fried poured
over them.
POrATo CHEEsEcAKRs-Take few Jumps OF loaf
sugar-two ounces will be suficient-and rub
them upon the rind OF fresh lemon until all the
ZeSt Is absorbed. Then pulverize the Jumps and
mix the sugar with three ounces of boiled poIa-
s sSG 1e potatoes should be dry and mealyl then
and the wel-beaten yelks OF two eggs. Now beat
up the whole thoroughly, and add the white OF one
egg whipped to sun frOth and stirred In lightly
Have your patty-pan ready, lined with pun paste,
put enough OF the mixture In each 10 half.nli
them, and bake for twenty minutes in moderate
oven.
To MAKE GOOD WAFFLEs, take one pint Of but.
termilk, one teaspoonful OF soda, one tablespoon.
fu OF melted butter, one teacup Of flour, the yolk
OF l0ur eggs and a small pinch of salt: beat the
whites separately 10 stin froth, and add them
ans s asS thiag Have The waf1le-tins wen creased
ana very not, pour In the batter and bake brown
When taken up spread with butter and keep warm
Wai1eS should be made quickly and beaten
thoroughly. Always add the whites OF the eggs
Just before baking. Butter Is much nicer ina a
lard Tor shortening. Never use sugar in waf1le
batter as II tends TO make them heavy and tough.
WaHe batter should be very thin.
CURRIED OYsrERs.-Take TWENTY-FIVE large ovs.
ters and have them carefully opened reserving all
their liquor; put the liquor into a saucepan and.
wnen hot enough, scald the oysters, then take
them out and beard them. Now melt three ounces
Oh good butter and mix into 1t tablespoonful OF
smoothly mixed, add q finely chopped onion and
SUR gently over slow 1re until the onion becomes
tena.r Then put IN the liquor OF the oysters add
ing gin OF water In which has been dissolved a
little Of Johnstons Fluid Beef; add the strained
juice OF hall lemon, and set the sauce where n
may come 70 Doll. Then put 10 the oysters, and
remove the saucepan TO one side OF the fire. SUR.
ring them gently while they are simmering. A
nail minute Will be sufficient time to cook them
Ihen turn out on a hot dish and serve with a nor
der OF boiled rice, or with rice separately.
To PREsRRvE CIrRoNs WHoLE-Choose small,
ones. Cut piece, two inches across, out OF one
side. and through this with a spoon handle take
out the pulp and seeds. Keep the pieces for GOV.
ers Let them all soak for two or three weeks in a
brine OF pounds salt to four quarts
OF water Soak the salt out by putting them
through several changes OF fresh water. Let them
boil In pure water until straw be run through
theIn II the melon does not seem green enough
put In cabbage or grape leaves while boiling Make
strong ginger tea from dried ginger, which does
not olscolor the strip, and add the thinIy pared
OF the strong ginger tea to four pounds OF loaf
sugar. For every pound Of sugar you allow one of
the melon.
As soon as the sugar is dissolved and the tuice
begins 10 Doll lay in the melons .and lemon peel.
COOK until clear; then remove the citron and
lemon. III your strip Is too thick to cover the
melons 10 their jars, make SOM more in the same
way and pour 1t hot over the clear melons, with
llttie lemon juice cooked IN 1t. When you serve
the whole cltron In its dish, at dessert Ill it In
with any other preserve Small fruits) and fasten
on the cover pieces at the sides with locust thorns
or raisn stems: The same rules are followed for
sliced citr0n but the whole small ones nlied ro
serve Win cherries, Strawberries crab apples or
pineapple squares, are novelties In the preserving
line.